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Saffron Road Crunchy Chickpeas

Organic, NON GMO, Crunchy Chickpeas- Need I say more? Saffron Road’s Non-GMO Project Verified Crunchy Chickpeas deliver an international snacking staple to American coffee tables, dashboards, and backpacks nationwide. Internationally inspired exotic flavors make their organic chickpeas irresistible. Colorful, bold and exotic—these are the spices from the marketplaces of Bombay where you’ll find one of the most fascinating cuisines on earth. Saffron Road Foods have plunged our Crunchy Chickpeas into a whirlwind of flavor to create a guilt-free snack that’s a good source of protein.

IMG_3875.JPGIMG_3873.JPGThe Silk Road refers to the ancient routes used for cultural, commercial, and technological exchange critical for traders, merchants, pilgrims, missionaries, soldiers, nomads and urban dwellers alike from ancient civilizations such as China, India, Tibet, the Persian Empire and Mediterranean countries for nearly 3,000 years.

https://saffronroad.com/crunchy-chickpeas/

https://www.facebook.com/SaffronRoadFood

https://www.instagram.com/saffronroadfood/

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cooking

BeanFields Chips

Beanfileds Chips makes it ok to snack on here and there!

With 8 different delicious flavors, Beanfields Bean & Rice Chips satisfy your snack cravings with every delicious crunch. One serving of Beanfields Chips gives you 5 grams of protein and 6 grams of fiber, so you can feel good about what you’re eating. Beanfields Chips are always vegan, certified gluten-free, kosher, and Non-GMO Project Verified.

Did you know that beans are the ONLY food that the USDA lists in two different nutrition categories?  Beans are BOTH a vegetable and a protein source!  That’s a lot of nutrition packed into those small bean packages! Corn and potato—the most common chip ingredients—are mostly empty calories.  But our bean and rice chips provide 5 grams of protein and 6 grams of fiber. They’re also certified gluten-free, Non-GMO Project Verified, kosher, vegan and allergy-friendly.FullSizeRender-7.jpgFullSizeRender-9.jpg

All of Beanfields Bean and Rice snacks are vegan. Even our Nacho and Jalapeño Nacho chips do not contain dairy as an ingredient and are perfect for vegan diets. What you eat and what you feed your family- these are highly personal choices. Yet almost everybody is now interested in alternatives to meat that are less expensive, more convenient, healthier, and kinder. That means a very different relationship with the animals we use for food, if we use them at all. At Beanfields, we do our part by providing a yummy, convenient and plant-based snack with 5 grams of protein. It’s a perfect transition food for all you budding vegans out there!FullSizeRender-17.jpg

Check out the links below to get some Beanfields Chips!

http://www.beanfieldssnacks.com

https://www.instagram.com/beanfieldssnacks/

https://www.facebook.com/Beanfields

 

Click follow and hit the like button to keep updated on new recipes!

-Mitz

cooking

No-Fry Egg Rolls

Hi all! I hope everyone is having a fantastic week. It’s officially finals season which means I need super quick and easy side dishes to make for the week. This week, I made several egg rolls. These are fun and easy to make. I decided to bake them, instead of fry, because it’s healthier and I personally love that crispy taste. Although, I must say, I did fry one just to test it out, and it tasted sooo good. Not that the baked ones taste bad, but lets be honest- who doesn’t like the taste of fried food. This is another recipe where you can get creative and fill them with whatever your heart desires. Let’s get started!

Ingredients:

  • Cabbage
  • Carrots
  • Garlic
  • Ginger
  • Onion
  • Mushroom
  • Soy sauce
  • Cayenne powder seasoning
  • Nasoya egg roll wraps

Directions:

  1. First, shred the cabbage in either a food processor or a nutri blender, or a grater. It’s ok if they’re not finely shredded as they will wilt while cooking.
  2. Shred the carrots, roughly chop the mushrooms and half an onion, mince the garlic, and grate the ginger.FullSizeRender-4.jpgFullSizeRender.jpgFullSizeRender-5.jpg
  3. In a large skillet, turn the heat on medium and place about a tablespoon of olive oil.
  4. Add the egg roll mixture in the skillet and sauté until all are soften.
  5. While stirring occasionally, add cayenne powder seasoning and additional seasoning of your choice- garlic powder, pepper, etc.FullSizeRender-2.jpg
  6. Add about a tablespoon of soy sauce.
  7. Turn off the heat once cooked.
  8. Preheat the oven to 400 degrees F.
  9. Get 2 large baking trays and spray with baking spray.
  10. Place water in a small bowl. This will act as a glue for the wrappers.
  11. Get a large place and place one of the egg roll wrappers on it. Make sure it’s in a triangle shape so one of the corners is facing you.FullSizeRender-7.jpg
  12. Place about 1 large spoon towards the bottom corner of the egg roll wrapper.
  13. Fold that corner in.
  14. Then roll upwards a little bit.
  15. Fold in the side corners.FullSizeRender-29.jpg
  16. Dab a little bit of water on the wrapper and continue rolling to form an egg roll.
  17. Dab a little more water on the finishing corner once wrapped.
  18. Repeat with each egg roll wrapper or until the filling mixture is finished. You can always save the extra filling mixture and use the leftovers as a snack for the next day.
  19. Place each egg roll on the baking tray.FullSizeRender-1.jpgFullSizeRender-3.jpgFullSizeRender-27.jpgFullSizeRender-28.jpg
  20. Lightly spray the top with cooking spray.
  21. Bake in oven at 400 degrees F for 15 minutes and then broil on high for 3 minutes.
  22. Let rest at room temperature for 10 minutes.FullSizeRender-25.jpg
  23. Serve with some duck sauce and enjoy!FullSizeRender-30.jpgFullSizeRender-10.jpgFullSizeRender-24.jpgFullSizeRender-8.jpg

Suggestions, Substitutions, Tips & Tricks:

  • A quarter of a cabbage should be enough for the 20 egg roll wrappers that come in 1 package of nasoy wrappers.
  • You can substitute with shredded pork and cabbage.
  • If frying, test one wrapper first and make sure it’s rolled tightly so the filling doesn’t come out.
  • You can always make these ahead of time and store in freezer and then bake or fry them.
  • Use whatever you have on hand.

This recipe is one of those recipes where you can add whatever you like! The options are limitless! It’s a great snack, side dish, appetizer, or whatever you want it to be. It’s fun making the filling of your choice and wrapping those little egg rolls!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Granola Oats Breakfast Muffin

Hi all! I hope everyone is having a better week than me- I am just recovering from a fever, sore throat, and all the sickness has to throw at me. I usually get sick twice a year, once in the winter and once in the spring. So I just have to ride this wave until it’s over.

With that being said, Granola Oats Breakfast Muffins are the perfect snack to bake ahead of time. That way you’ll have it ready to go for the week. It seriously takes 5 minutes to make and 20 minutes to bake. NO.TIME.AT.ALL. They’re super delicious, so warm and cozy, and a great add on to your breakfast. Let’s get started!

Ingredients:

  • 1/2 cup of milk
  • 1 egg
  • Vanilla extract
  • Baking powder
  • Cinnamon
  • Maple syrup
  • 1 cup oats
  • Granola

Directions:

  1. Preheat the oven to 350 degrees F
  2. In a large bowl, mix together the egg, milk, a dash of vanilla extract, and 3 tablespoons of maple syrup.FullSizeRender-11.jpg
  3. Then add a pinch of baking powder, a dash of cinnamon, and the oats. Mix well.FullSizeRender-16.jpg
  4. Spray a muffin tin with cooking spray.
  5. Pour batter evenly into each muffin tin.
  6. Top with granola.FullSizeRender-12.jpg
  7. Bake in oven at 350 degrees F for 20 min and broil on low for 5 minutes.
  8. Let them cool for a few minutes.FullSizeRender-18.jpg
  9. Serve and enjoy!FullSizeRender-14.jpgFullSizeRender-17.jpgFullSizeRender-13.jpgFullSizeRender-19.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This recipe makes 6 Granola Oats Breakfast Muffins.
  • Topping off with granola is optional. You can add whatever you like- chocolate chips, berries, chia seeds, etc.

This recipe comes in handy on days like mine when I’m feeling sick and have no energy to cook. Or they come in handy when you’re on the go and need something quick. OR they come in handy when you just want a simple yet delicious snack!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz